Pork Roast With Pineapple Chutney Recipe

Summary

Difficulty LevelEasyCourse
MethodMain Ingredient

Ingredients

 1 3 pound pork loin center rib roast, backbone loosened
 Pepper1/4 Teaspoon
 Pineapple can1 20 Ounce, crushed
 Onion2 Cup (16 tbs), chopped
 Raisins2 Tablespoon
 Brown sugar2 Tablespoon
 Vinegar2 Tablespoon
 Ground ginger1//2 Teaspoon
 Ground cinnamon1/2 Teaspoon
 Red pepper1/8 Teaspoon, crushed

Directions

Trim separable fat from the roast; then rub meat with the pepper.
Place roast, rib side down, in a shallow roasting pan.
Insert a meat thermometer.
Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or till thermometer registers 170° (well done).
Meanwhile, for chutney, in a medium saucepan combine undrained pineapple, onion, raisins, brown sugar, vinegar, ginger, cinnamon, and crushed red pepper, if desired.
Bring to boiling; reduce heat.
Simmer, uncovered, about 30 minutes or till liquid is syrupy.
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